Chocolate Buttermilk Pie
This pie was the perfect ending to Sunday supper. It’s mildly sweet with deep chocolate flavor, smooth, and custardy, with a great tang from the buttermilk.
Make the pie crust
In a medium bowl, stir together flour, sugar, and salt. Using a pastry cutter or a fork, cut cold butter into dry ingredients until the mixture resembles coarse crumbs.
Make a well in the mixture and pour 1/3 cup of buttermilk into the well. Using a fork, stir until the mixture is evenly moist. Add more buttermilk as needed to form a dough. Move dough to a lightly floured surface and flatten it into a thick round. Wrap in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
Remove chilled dough from the refrigerator and let come to room temperature just long enough to roll out on a lightly floured surface.
Using a floured rolling pin, roll dough into a 12-inch (30-cm) disc approximately 1/8-inch (3 mm) thick. Roll dough over a rolling pin, then gently roll it into a 9-inch (23-cm) pie plate, pressing it gently into the dish. Trim excess dough from edges, then crimp edges with your fingers or a fork. Chill for 30 minutes.
Make the filling
Preheat oven to 375°F (190°C).
In a large bowl, whisk together eggs and sugar. Whisk in butter, flour, cocoa powder, salt, vanilla, and buttermilk until smooth.
Pour filling into chilled pie crust and bake for 15 minutes, then reduce heat to 350°F (180°C) and continue to bake until a toothpick inserted in the center comes out clean and the internal temperature is 170 to 175°F (77 to 79°C), 35 to 45 minutes.
Move to a wire rack to cool completely. Slice and serve with whipped cream.